Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 3.5 oz chicken breast; 2 cups chicken bone broth; 0.5 cup yellow onion; 2 cloves garlic; 0.5 tbsp extra virgin olive oil; 1 tsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage

Oven-roasted butternut squash blended into a velvety soup with savory sage and protein-rich shredded chicken.

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NUTRITION

Protein

37g

Fat

9.6g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

3.5 oz chicken breast

2 cups chicken bone broth

0.5 cup yellow onion

2 cloves garlic

0.5 tbsp extra virgin olive oil

1 tsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with half of the olive oil and roast for 25-30 minutes until tender and caramelized.
3
While the squash roasts, heat the remaining olive oil in a large pot over medium heat.
4
Sauté the chopped yellow onion and minced garlic until the onion is translucent and fragrant.
5
Add the roasted butternut squash, chicken bone broth, chopped sage, sea salt, black pepper, and nutmeg to the pot.
6
Bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
7
Use an immersion blender to puree the soup until it reaches a completely smooth, velvety consistency.
8
Stir in the cooked, shredded chicken breast and heat through for 2 minutes before serving.